I'm a Changed Woman

I must admit -- I used to be an unbeliever.

I used to think that I couldn't bake brownies.

I used to think that it was...too difficult.

I would overbake them; I would underbake them; they would stick to my apparently unnecessarily-greased pan.

Bottom line:  

I LOATHED [making] BROWNIES.

That is, until I met these little beauties.

Yep, you guessed it...

{STOUT BROWNIES}

These little brownies behaved so well.

They baked for the amount of time they promised they'd bake.

They didn't stick to the pan.

They even had a toothpick test and guess what?  

THEY PASSED.

I'm so pleased with these brownies.

They're everything a good brownie should be:

Moist, decadent, and fudgy.

Plus,

there are chocolate chips on top.

MmmMMMmmmmmMMMMMMMmmmm.

If you like dark chocolate, 

(or are a fan of chocolate that isn't too sweet), 

these are definitely for you.

This recipe combines three different kinds of chocolate to create a rich, dark chocolate flavor that only serves to enhance the bold stout.

May I introduce you to:

~•Recipe #4•~

♥STOUT BROWNIES♥

Adapted from Cookie Madness

Makes 15 Miss Dot-sized-brownies or 36 normal-person-brownies.  

Who knew?

Ingredients:

1 c. all-purpose flour

3/4 c. unsweetened cocoa powder

1/4 t. salt

6 T. unsalted room temperature butter, cut into cubes

6 oz. dark bittersweet chocolate, chopped

1 c. white chocolate chips

4 large eggs, room temperature

1 c. granulated sugar

10 oz. (1 1/4 c.) stout (she used Guinness Extra Stout) -- room temperature

3/4 t. vanilla

1 c. semisweet chocolate chips

1/8 cup confectioners sugar for dusting (optional)

Directions:

1. HEAT oven to 375°F.  Line a 9"x13" baking pan with a nonstick foil like Reynolds Release *TIP: I didn't have nonstick foil so I just lined the pan with regular foil and then sprayed it with cooking spray.
2. WHISK together flour, salt, and cocoa powder until combined.  Set aside.
3. In a separate bowl, MELT butter, bittersweet chocolate, and white chocolate chips in a double boiler over very low heat, stirring constantly until melted.  Remove from heat.  Alternatively, you may do this in the microwave by microwaving on high and stirring every 30 seconds.
4. In a separate bowl, BEAT eggs and sugar together on high until fluffy (about 3 minutes).
5. ADD melted chocolate mixture to sugar-egg mixture; beat until combined.
6. BEAT flour mixture into chocolate mixture.
7. WHISK in stout.
8. POUR into prepared pan and drop semisweet chocolate chips on top of batter.  Some will sink in; this is fine.
9. BAKE for 25-30 minutes on center rack in oven until a toothpick inserted in the center comes out almost clean.
10. COOL; Dust with confectioners sugar before serving. 

This recipe has been Swedish Chef-approved!